“There's a trick to making a satisfying meal out of a salad and just a little bit of protein - make sure you have a variety of ingredients to add in with your lettuce greens. This salad is dressed with a flavor-packed vinaigrette.”

Ingredients Nutrition


  1. Preheat a grill over medium high heat while you butterfly the chicken; in a small bowl, combine chili powder, brown sugar, coriander, cumin and 3/4 teaspoon salt and rub over chicken (you won't need all of it).
  2. Grill the chicken 3 minutes, turn and grill until just cooked through, about 1 or 2 minutes; let rest 5 to 10 minutes.
  3. Meanwhile, prepare the dressing: Whisk together the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 teaspoon salt, some pepper, and a few drops of Tabasco or place these ingredients in a lidded glass jar and shake to combine.
  4. Combine beans, tomatoes, green onions, remaining 2 teaspoons cilantro and a pinch of salt; add 2 tablespoons of the dressing and toss gently.
  5. Toss the lettuce with a little dressing (reserve some dressing to drizzle over the chicken); arrange dressed lettuce on a serving platter or individual bowls or plates.
  6. Slice the chicken very thinly and arrange over lettuce; pit and slice the avocado and arrange with the chicken.
  7. Arrange black bean salsa on the lettuce as well; drizzle chicken and avocado with dressing.
  8. Garnish with pine nuts or pepitas and remaining cilantro.

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